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Here is a quick recipe to get you started!

Ingredients

• 4 boneless, skinless chicken breast filets, about 4 oz. each
• 1 large sweet onion, peeled and chopped
• 2 cloves garlic, peeled and crushed
• 2 Tbsp olive oil
• ½ cup all-purpose flour
• 2 Tbsp butter
• ½ cup dry sherry (see note)
• 2 lemons
• 2 Tbsp capers
• 1 cup chicken stock or broth
• 2 Tbsp Italian parsley, finely chopped

Directions

Squeeze the juice out of one of the lemons and set the juice aside. From the other lemon, slice four very thin slices from the center (the widest part), and set those aside, too.

Stretch a piece of plastic wrap across your work surface, place the chicken breast filets on it, and lay another piece of plastic wrap on top. Then, using a meat mallet, rolling pin or similar object, flatten the chicken breasts between the layers of plastic wrap until they are about ¼ inch thick.

In a shallow baking dish or even a plate, combine the flour and salt.

Heat a heavy-bottomed sauté pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds or so. Add the onion and garlic to the pan and sauté until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set them aside.

Add the butter to the pan and let it heat until it turns foamy.

Now dredge both sides of the chicken breast filets in the flour mixture, shake off any excess flour and add them, one at a time, to the hot pan. Cook 2 to 3 minutes per side or until they are nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.

Add the stock or broth, sherry, lemon juice and capers to the pan and scrape off any flavorful bits from the bottom of the pan. Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or butter if necessary.

Return the chicken to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one-third. Add the chopped parsley just at the end of the cooking.

With a pair of tongs, remove the chicken breasts and plate them. Adjust the seasoning on the sauce with Kosher salt and lemon juice. Sauce generously, top each portion with a lemon slice and serve immediately.

Please let us know what you’d like to see in our next week’s addition by contacting us here or on our Facebook page.

Ingredients

• 1/2 medium butternut squash (about 1 pound), seeded
• 2 tablespoons butter, divided
• 1/3 cup coarsely chopped hazelnuts
• 3/4 cup finely chopped onion
• 3/4 teaspoon McCormick® Gourmet Collection Sage, Rubbed
• 1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
• 1/2 teaspoon salt
• 1/4 teaspoon McCormick® Gourmet Collection Nutmeg, Ground
• 1/8 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
• 2 teaspoons brown sugar
• 1 teaspoon rye whiskey
• 30 refrigerated wonton wrappers
• 1 tablespoon butter

Directions

1. For the Butternut Squash Ravioli, preheat oven to 425°F. Place squash, cut side down, on lightly greased baking sheet. Bake 30 minutes or until tender. Cool squash.

2. Meanwhile, melt 1 tablespoon of the butter in medium skillet on medium heat. Add hazelnuts; cook and stir 3 minutes or until toasted. Remove hazelnuts from skillet. Set aside. Melt remaining 1 tablespoon butter in same skillet on medium heat. Add onion, sage, garlic powder, salt, nutmeg and pepper; cook and stir 5 minutes or until onion is golden brown. Scoop out flesh from cooled squash and place in food processor; cover. Process until smooth. Add onion mixture, sugar and rye whiskey; process to mix well.

3. Spoon 2 teaspoons squash filling in the center of each wonton wrapper. Lightly brush edges of the wrapper with water. Fold the wonton in half, crimping edges with fork to seal. Set ravioli aside or refrigerate until ready to cook.

4. For the Whiskey-Sage Cream Sauce, melt butter in same skillet on medium heat. Add shallots, sage, garlic powder, salt and pepper; cook and stir 2 minutes or until shallots are slightly softened. Stir in rye whiskey and cream. Bring to boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until sauce is slightly thickened and coats the back of a spoon.

5. Meanwhile, cook ravioli in large pot of gently boiling salted water 4 minutes or until raviolis rise to the surface and are tender but not overdone. Transfer ravioli to serving plates. Spoon cream sauce over ravioli. Sprinkle with toasted hazelnuts.

Please let us know what you’d like to see in our next week’s addition by contacting us here.

Ingredients

• 1 pound dry ziti pasta
• 3 cloves garlic, chopped
• 2 tablespoons butter
• 1 pint heavy cream
• 1 (10.75 ounce) can chicken broth
• 1 cube chicken bouillon
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
• 3 tablespoons cornstarch
• 2 large heads broccoli, steamed
• 1 (14 ounce) can artichoke hearts in water
• 6 breaded and fried skinless, boneless chicken breast halves, chopped

Directions

In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain.

In a large skillet, saute garlic in butter over medium heat. Stir in the heavy cream, chicken broth, and bouillon. Add Parmesan cheese, salt, and pepper. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes.

Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together. Serve. Delicious!

Check back next Monday for a brand new recipe! Like us on Facebook to stay up-to-date with news and blog.

Here is a quick recipe to get you started!

Ingredients

• 6 (3-ounce) chicken cutlets, pounded to evenly flatten
• Salt and freshly ground black pepper
• 6 paper-thin slices prosciutto
• 1 (10-ounce) box frozen chopped spinach, thawed
• 3 tablespoons olive oil
• 1/4 cup grated Parmesan
• 1 (14-ounce) can low-salt chicken broth
• 2 tablespoons fresh lemon juice

Directions

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

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Stay tuned for updates, recipes, and tips from iL Villaggio.